If you’re anything like me, a well-made chicken sandwich hits all the right notes—crunch, flavor, spice, and that satisfying first bite that keeps you coming back for more. This Korean fried chicken sandwich with gochujang sauce is everything you didn’t know you needed. Sweet, savory, spicy, and outrageously crispy, it pulls from Korean street food inspiration and elevates it with the universal comfort of a fried chicken sandwich. Think: your favorite fried chicken breast sandwich, but with a bold twist. Whether you’re looking to add to your arsenal of homemade chicken sandwich recipes or you're simply hunting for new chicken sandwich ideas, this recipe is a game changer.
Korean Fried Chicken Sandwich with Gochujang Sauce
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Korean
Deep fryer or heavy-bottomed pot A Dutch oven is ideal for controlling oil temperature.
Thermometer Crucial to monitor the oil (aim for 350°F).
Tongs or spider strainer Helps in lifting the fried chicken without damaging the crust
Mixing bowls For dredging, sauce, and slaw prep.
Whisk To mix the gochujang sauce thoroughly.
Paper towels and wire rack Drain the chicken for a crisp finish—don’t skip this.
For the chicken
- 2 boneless skinless chicken breasts, pounded to even thickness or sliced in half for sandwich-sized portions
- 1 cup all-purpose flour
- 1/2 cup cornstarch for extra crispiness
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional, for added heat
- 2 eggs
- 1/4 cup milk or water, if making a fried chicken sandwich no buttermilk style
- Oil for deep frying vegetable, canola, or peanut oil
For the gochujang sauce
- 1/4 cup gochujang Korean fermented chili paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon grated ginger
For assembly
- 4 brioche buns or potato rolls
- 1 cup shredded cabbage or slaw mix
- 1/2 cup mayo mix with a bit of sriracha if desired
- Pickles optional but highly recommended
- Green onions and sesame seeds for garnish
Prep the chicken
If your chicken breasts are large, slice them in half horizontally to make them sandwich-sized. Lightly pound to an even thickness using a mallet or rolling pin. This helps them cook evenly and makes them easier to eat in sandwich form.
Make the sauce
Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer on low for 3-4 minutes until slightly thickened and glossy. Set aside.
Create your dredging station
In one bowl, mix flour, cornstarch, and all the dry seasonings. In another, beat the eggs with the milk or water.
Dredge the chicken
Dip each piece of chicken first into the egg mixture, then into the flour mixture. Press the flour onto the chicken to form a craggy crust—this is key to any crispy fried chicken sandwich recipe.
Fry
Heat oil in a pot to 350°F. Fry chicken in batches, 4-5 minutes per side, until golden brown and cooked through. Transfer to a wire rack over paper towels to drain. The chicken should be deeply golden and irresistibly crispy.
Toast the buns
Optional but highly recommended: lightly butter and toast your buns in a skillet or under the broiler. A crispy edge adds an extra layer of texture.
Assemble
Spread mayo or spicy mayo on both sides of the bun. Add a heap of slaw or cabbage, place the crispy chicken on top, drizzle with the gochujang sauce, and finish with pickles, green onions, and sesame seeds.
Serve immediately
This sandwich shines when hot. Serve with fries, kimchi, or even sweet potato chips.
Pairings in Detail
This sandwich has a strong flavor profile, so pair wisely:
- Drink: A crisp, cold lager or pale ale complements the spicy-sweet notes. For non-alcoholic options, try sparkling water with lime or a chilled Korean pear juice.
- Side dishes: Korean pickled radishes (danmuji) or a cucumber salad are refreshing and cut through the richness. Kimchi fries or even seasoned waffle fries are fun indulgent additions.
- Dessert: Keep it light with mochi or green tea ice cream—just enough to cool off your palate after the spice.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless thighs work great here—they’re juicier and less likely to dry out. They’re also often used in authentic Korean fried chicken preparations.
2. Do I need buttermilk for the dredge?
Nope! This is a fried chicken sandwich no buttermilk recipe. Using eggs and milk or even water keeps it simple while still delivering that crispy crust.
3. How spicy is this sandwich?
The heat level is moderate. Gochujang has a gentle heat, balanced by honey and soy sauce. Want it spicier? Add sriracha or chili flakes to the sauce.
4. Can I make this in the air fryer?
While it won’t be as crispy as deep frying, you can. Dredge as directed, spray with oil, and air fry at 400°F for about 12–15 minutes, flipping halfway through.
5. Is this like the Popeyes or KFC fried chicken sandwich?
It’s in the same family of crispy chicken sandwich recipes, but with a distinct Korean flair. Think of it as the international cousin to the Popeyes chicken sandwich recipe or the KFC fried chicken sandwich recipe—same crunch, new flavors.
